Fantastic Festive Flavours Virtual Tasting

$149.00 inc. GST

Out of stock

What’s better than a five-dram tasting pack? An EIGHT-dram tasting pack, that’s right! We’re turning up the heat this festive season with eight delightfully tasty drams to satiate your appetite for full-flavoured whisky — it’s a bumper festive virtual kit! Join your newest National Ambassador, Lachlan Watt, alongside Adam Ioannidis and Andrew Derbidge for a historic evening of banter, knowledge and fun.

8x 30ml drams (including our 27-year-old November Premium Malt of the Month), a tasting mat, and a menu — $2000+ value for just $149! Limited packs to go around, so order yours up on November 15 and join the team live on the 18th of December — or watch it at your own leisure afterwards on our YouTube channel. We’ll see you there!

Description

Cask 112.110 Bright and dazzling (Young & Spritely)

Fresh wood aromas (new wooden boxes and pencil shavings) gave way to a grassy apple orchard. In turn, sweetcorn, vanilla, mango and orange fruit pastilles and toasted coconut. To taste it was well balanced, bourbon-like and gently spicy, with corn on the cob, a hint of Cajun spice and candied lime peel. Adding water made us feel nostalgic and comforted. A deep crusted apple pie with thick, thick bourbon vanilla custard which gave way to fresh and clean aromas of muddled mint leaves. Who could resist taking a sip? Still bourbon-like, but with cinder toffee and then a clean menthol refreshing mid-length finish.

Cask 35.331 Life-changing magnificence (Premium) (Old and dignified)

Little did we know what a treat we were in for as initial aromas suggested tropical fruits, glace cherries and Hungarian dessert wine before coconut husk and pencil shavings joined sugar-coated almonds. The palate was delightfully concentrated and bold, as honeycomb and caramel wafers mixed with orange peel, chocolate truffles and warm apple strudel served with rum and raisin ice cream. The smallest dash of water released a heavenly blend of orchard blossom, banana and caramel while marzipan morphed into intense juicy fruit. The palate was now majestic, a unique amalgamation of custard powder on baked apples and clotted cream with maraschino cherries and old calvados.

Cask 63.104 Banana ice-cream smoothie (Juicy, oak and vanilla)

Fragrant aromas of apple blossom, banana and heather honey combined with ripe pineapple, nougat and sweet bourbon whiskey. On the palate an explosion of fruit and honey collided peaches, pears and plums into apricots, nectarines and bananas against a backdrop of nougat and oily marzipan. With water came delicious pink wafers in vanilla ice cream, milk chocolate and blackcurrant syrup, before lime marmalade-coated star anise and chopped cherries. The banana theme continued alongside thick cream, fudge and orange shortbread before apples, lilies and white tea came together on a stunningly beautiful finish.

Cask 128.20 Delightfully bonkers (Sweet, fruity and mellow)

This distillery has a unique still that accentuates fruity characters, and holy-moly, the fruit here is frightening. The insanely tropical nose explodes with kiwis, melons, passion fruit mousse, peach melba and totally tropical fizzy pop. A lilting reprise for the palate – melon, passion fruit, mango and lemon meringue pie, but now with bass notes added. Water agitates the nose into more complex rhythms and counterpoints – vanilla pod, tea tree oil, wheat beer, cask char, tobacco and eucalyptus – it ripens and falls from the heavenly bough. On the palate now – a banana bonanza, charred pineapple, apricot, prunes, rum baba and rosewater – delightfully bonkers.

Cask 39.307 Welcome in, 2025 (Spicy and dry)

Initial nosing suggested to us coconut shavings and new world IPAs with plenty of exotic fruity hops. Beyond that we also noted crushed nettles and grass, citrus peels and new leather shoes. This was fragrant and playful overall, we felt. With water we found fresh, crisp cereals, white mushrooms, young calvados distillate, chopped chives and hessian. There was lots going on … In the mouth we found a surprising medical aspect up front with ointments, wintergreen and cough mixtures, making it rather herbal, with nice notes of aniseed and mint tea. Water brought a light waxiness to the texture, along with more drying herbal qualities, impressions of breath mints and herbal toothpaste. We found a lovely, lingering cooling sensation in the aftertaste.

Cask 115.33 Merry Christmas (Deep, rich and dried fruits)

Black treacle, mulling spices, roasted chestnuts and a strong cup of java with a liberal shot of dark coffee and rum liqueur made us all feel warm and fuzzy. On the palate, fancy orange-flavoured brandy liqueur and dark chocolate truffles joined a traditional chewy Highland toffee bar, named after the iconic wee laddie who first sat on his bucket more than 80 years ago in a newspaper and is now part of Scottish heritage. Water added bread and butter pudding, warm croissants, gingerbread and sun-dried tomatoes. To taste, we dined on bramble pie with cardamom custard and fresh lemon zest in the finish. Following six years in an ex-bourbon hogshead, we transferred this whisky into a first fill Spanish oak oloroso hogshead.

Cask 55.76 Petals in an orange bitters cocktail (Deep, rich and dried fruits)

Burnt orange and mulled wine spices complemented hazelnut praline, roasted chestnuts and cognac before apple crumble was served with custard and coconut. A burst of fresh ginger, nutmeg and cinnamon on the palate paved the way for a wave of sweetness delivering butterscotch, marmalade and fruit and nut milk chocolate. With a few drops of water came a bouquet of roses, carnations and rosehips alongside poached pears, fennel seeds and the lychee character of gewurtztraminer wine. We munched toasted hot cross buns spread with ginger marmalade, before a slice of vanilla sponge cake served with orange peel and dark chocolate icing. After spending 12 years in a bourbon hogshead, this was transferred to a Spanish oak oloroso hogshead.

Cask 10.230 Seared langoustine tails in caramelised bacon (Heavily peated)

A delightful bouquet somewhere between ashy barbequed lemon and smoked treacle next to seared langoustine tails with caramelised bacon, Brazil nuts and pancetta. On the palate a surprisingly sweet start, like duck breast with dark cherries and a port sauce before more ashy and peppery notes appeared, reminding us of beef jerky. After a drop of water, the barbeque briquettes certainly came up to temperature as we took off our woolly jumpers and enjoyed plenty of sweetness from apple-smoked bacon, this time combined with heavily smoked prawns over samphire. Following four years in an ex-bourbon hogshead, we transferred this whisky into a second fill PX hogshead.

 

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